Chicken tenders marsala with shiitake mushrooms is a hearty recipe full of ingredients that everyone loves. There’s just something about creamy marsala sauce and that chicken marsala taste that has people going back for more and more of this addicting savory taste.
Using chicken tenders for chicken marsala is very easy. Because chicken tenders are smaller than chicken breasts, you may not even need to butterfly them before you flatten with a meat tenderizer.
If you already have a chicken marsala dish recipe that you love, you can just substitute chicken tenders for the chicken breasts pound-for-pound.
This chicken tender marsala recipe uses shiitake mushrooms, which is a little different than the usual chicken marsala recipe that uses button mushrooms or white mushrooms. Shiitake mushrooms go excellent with chicken marsala sauce.
The fresh herb in this recipe is thyme, but you can also use parsley or oregano. Let’s get into how to make chicken tender marsala.
How to Make Chicken Marsala With Tenders
This is a very easy chicken marsala recipe with a sauce made of cream, marsala wine and chicken broth.
Start by preparing your chicken for frying. Pat, the chicken tenders dry and then place them between plastic wrap layers. Use a meat tenderizer mallet to gently flatten them to about a quarter inch.
In a bowl, combine 1/4 cup of flour with some salt and black pepper. Then dredge your chicken tenderloins into the flour mixture to coat them.
Heat a skillet on medium high and add 2 tablespoons of olive oil and a tablespoon of butter. The olive oil will help the butter not burn.
Then fry your chicken tenders, cooking about 3 minutes per side in the skillet until they are 165° or with no pink in the middle. Once you’ve cooked your chicken tenders, set them aside and top with a piece of aluminum foil to help keep them warm. (Fried chicken marsala is one version of this popular recipe but you can also bake the chicken in the oven.)
Marsala Sauce With Shiitake Mushrooms
Next, add about 4 ounces of shiitake mushrooms to your pan where your chicken was cooking. Add extra oil if you need to. Cook the mushrooms down probably for about 4 to 5 minutes until they are tender. Add 1/2 of a shallot, finely chopped, which is about 3-4 tablespoons. Add a few cloves of minced garlic as well.
Once the mushrooms and shallots are softened and the garlic is aromatic, add 3/4 cup of marsala wine. Allow the marsala wine to cook down a few minutes to cook off the alcohol and bring out the flavors.
Add 3/4 cup of chicken broth to the mixture and give it all a stir. Allow the chicken broth to cook down about 3-4 minutes and then slowly add 2/3 cup of heavy cream. The mixture should be boiling gently.
Reduce the heat and allow the mixture to simmer for 10 to 15 minutes until it thickens. Watch for it to turn a darker golden brown. It will thicken, but it will thicken even more as it cools.
Finally return the chicken tenders back to the pan and add the fresh thyme. Heat the tenders through for a couple more minutes.
How to Serve Chicken Tenders With Marsala Sauce
Chicken tenderloin marsala with shiitake mushrooms can be placed on a platter with a serving spoon and/or tongs and served warm. You will definitely want the spoon to scoop up some of that amazing marsala sauce.
You could serve chicken marsala tenders with shiitake over white rice, which can soak the delicious marsala wine sauce. But this dish is just fine on its own as well.
If you have leftovers, you can keep your chicken tenders marsala in the refrigerator for 4 to 5 days. To reheat, simply return the chicken and marsala wine sauce to a skillet and cook on medium low until it’s heated through.
Chicken Tender Marsala With Shiitake
- meat tenderizer
- large skillet
- Small Mixing Bowl
- 1.5 pounds chicken tenderloins (or chicken breast)
- ¼ cup flour
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 ounces shiitake mushrooms
- 2 cloves garlic
- ½ shallot
- ¾ cup marsala wine (cooking/dry)
- ¾ cup chicken broth
- ⅔ cup heavy cream
- 2 – 3 sprigs fresh thyme